John Myers
A milk dish
Many ready-made porridges often contain ingredients that we can easily do without. In your homemade millet porridge, only you decide which ingredients are used.
- You remove the bitter substances from the grain by first rinsing the grains in a sieve under running water.
- Do this until the water runs clear out of the sieve.
- Then put the millet in a bowl of water and leave the grains to stand overnight. Just before preparing the porridge, rinse the millet again under running water.
- Basically, you need two ingredients for the porridge: milk and millet. Depending on your taste, add some raw cane sugar or honey, vanilla sugar, cinnamon, some butter, or a dash of lemon juice.
- Incidentally, raw cane sugar is no healthier than ordinary table sugar. However, the raw cane sugar has a special taste that gives the porridge a special touch.
- For a liter of milk take 300 grams of millet. Whole milk is recommended because of the taste. Put the milk, the millet, and the other ingredients in a saucepan and bring everything to a boil. Stir the milk continuously while doing this.
- After boiling, let the millet porridge continue to cook for about 15 minutes over low heat. Stay close and occasionally stir the porridge. Let the porridge rest for about 10 minutes after removing it from the stove.
- Fresh fruits taste very delicious, like blackberries with millet porridge. In winter you can refine the porridge with apple sauce, for example. Nuts such as hazelnuts or walnuts also taste very good in the porridge.
- Tip: Millet is also a good accompaniment to hearty dishes or soups.
